NV Brut Rosé
$80 (0)
France
Champagne
Sparkling Rosé
45% Chardonnay, 30% Pinot Noir, 25% Pinot Meunier
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2018 - 2025
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If a restaurant is the nexus between food and wine then Hide is London’s most important opening this year. Hide was born with a platinum spoon in its mouth. It has everything: the location, the chef, the staff, the decor, the wine and behind it all, money... a lot of money. That is no shoo-in for success, but it helps. Given how Hide’s existence stems from wine, it is likely to become an oenophile Mecca, and I have a duty to give Vinous readers the lowdown. Allowing them six weeks to settle in, I wanted to see whether Hide would impact London’s restaurant scene in the same way as Hedonism did for fine wine retailing.
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2013 - 2014
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2013 - 2015
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This is a fine set of new releases from Billecart-Salmon. I admire these Champagnes for their trademark crystalline purity and exceptional sense of balance.
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2013 - 2014
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The Billecart-Salmon house style is defined by class and elegance and a sublime freshness to the wines. Long fermentations at cold temperatures with no malolactic fermentation are the rule at this small, family-owned property in Mareuil-sur-Aÿ. I also had a chance to re-taste the 2000 Brut Cuvée Elisabeth Salmon 2000 Brut Cuvée Nicolas François Billecart (reviewed last year). Both wines showed beautifully.
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2013 - 2016
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Billecart-Salmon, based in Mareuil-sur-Aÿ, makes wines in a style that is all about timeless elegance. These Champagnes are characterized by their supreme elegance and balance. All of the 2008 vins claires I tasted showed remarkable harmony and transparency of site. Much of the aromatic complexity of the wines can be attributed to a preference towards cold temperatures in fermentation, which keeps the wines fresh. The domaine uses Burgundian oak barrels for a portion of the wines. The exact amount of bâtonnage and malolactic fermentation depend on the vintage. Prior to being bottled the wines are blended in a large steel tank to insure consistency, something the estate takes very seriously. In general the non-vintage wines receive 7-9 grams of dosage, while the vintage wines have 5-7 grams, depending on the year. Among current releases, I found the 1998s here to be brilliant, while the 2000s, from a much more challenging growing season, comes across as less refined. The estate does not disclose disgorgement dates, but a code on the foil wrapping which can be traced back to a date.
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